Best Ever Spritz Cookie

best ever spritz image
424
42 Reviews
The best ever recipe for buttery spritz cookies with festive variations, perfect for a Christmas party dessert.
45 min
Prep Time
1:10
Total Time
60 cookies

Ingredients

1 cup
Land O Lakes® Butter, softened
2/3 cup
sugar
1
large Land O Lakes® Egg
2 teaspoons
vanilla
1/2 teaspoon
salt
2 1/4 cups
all-purpose flour

Directions

  1. Heat oven to 400°F.
  2. Combine all ingredients except flour in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. Prepare dough as directed by variations below, if desired. (If dough is too soft, cover and refrigerate, 30-45 minutes.)
  3. Place dough into cookie press fitted with template. Form desired shapes, 1 inch apart, onto ungreased cookie sheets.
  4. Bake 6-8 minutes or until edges are lightly browned.

Recipe Tips

Variation 1:  Chocolate Chip Spritz - Add 1/4 cup coarsely grated semi-sweet chocolate.

Variation 2: Eggnog-Glazed Spritz - Add 1 teaspoon ground nutmeg. Glaze: Stir together 1 cup powdered sugar, 1/4 cup butter, softened, 2 tablespoons water and 1/4 teaspoon rum extract in bowl until smooth. Drizzle over warm cookies.

Variation 3: Lebkuchen Spice Spritz - Add 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves. Glaze: Stir together 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in bowl until smooth. Drizzle over warm cookies.

Variation 4: Mint Kisses - Add 1/4 teaspoon peppermint extract. Immediately after removing cookies from oven place 1 chocolate candy kiss on each cookie.

Nutrition Facts (1 cookie)

Calories
50
Cholesterol
10mg
Carbohydrates
6g
Protein
1g
Fat
3g
Sodium
50mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Hi Riley, People measure flour differently, and you may be a light flour measurer. We suggest always trying a "test" cookie in the oven to see how it turns out. If it spreads, you can try stirring in 2 tablespoons of flour at a time until the dough is somewhat thicker in consistency. Hope this helps- happy baking!

Posted January 11, 2017 by Mallory

Rating

I was looking forward to making so good spritz cookies. The first time I made them was in my cooking class, and they turned out really well. For Christmas I was gifted a cookie press. This press was different than the one that I tried in class, but I figured that it worked the same way. I tried making them on one weekend, and I didn't have the recipe that I used in class. I then turned to the internet, and this was the recipe that I first saw. I tried it, and it turned out well on the cookie sheet when I was pumping it out. Then I put it in the oven for about 7 minutes, and they turned out as blobs where you couldn't even tell what shape it was. I then tried putting it in the fridge and tried again, but it was the same result. Maybe you could help me out and tell me what I did wrong.

Posted January 08, 2017 by Riley

Test Kitchen Comment
From: Mallory
Hi Riley, People measure flour differently, and you may be a light flour measurer. We suggest always trying a "test" cookie in the oven to see how it turns out. If it spreads, you can try stirring in 2 tablespoons of flour at a time until the dough is somewhat thicker in consistency. Hope this helps- happy baking!
Posted January 11, 2017

Rating

I've made a similar recipe many times. I use 3/4 cup of powdered sugar instead of granulated sugar. After mixing the ingredients together, I knead the dough (in three parts), until it is elastic. Then I place the dough in the refrigerator for about 30 minutes before putting it into the cookie press.

Posted December 26, 2016 by Carol

Rating

I've been making spritz cookies for years, lost my recipe when I moved. I just tried this one, and it's perfect! The flavor and texture is just right for a spritzer. Thank you so much for making available this simple, easy, and fast recipe!

Posted December 16, 2016 by Dee

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I made this recipe today, and the cookies turned out perfect! I sprinkled with red then green sprinkles on my trees and made wreaths...just lovely, perfect! Thank you!!!

Posted December 05, 2016 by Michelle

Rating

Spread your baking tray with butter and refrigerate before using a press. The dough will stick to the cold butter on the tin which should alleviate the problem.

Posted November 30, 2016 by catherine

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I use this dough for roll out cookies and use a powered sugar glaze on top. It also works to make it ahead and put in the fridge for baking later.

Posted November 06, 2016 by michelle

Rating

I maKe the cookies with this recipe because is easy and Was excellent. My nice 7 years old an my Nephew of 4 have fun making the cookies, the texture and taste excellent too,and I use land o lakes margarine.

Posted January 18, 2016 by Marta

Rating

Hi Diane, you could always substitute almond extract for vanilla extract if you wish. Sprinkling the cookies with sugar before baking can also help add a bit of sweetness. Happy baking!

Posted December 30, 2015 by mallory

Rating

Hi Jennifer, every cookie recipe has a specific ratio of ingredients to ensure the cookies turn out perfectly. Our recipe calls for 1 egg because that is what worked for us when developing this recipe. Hope this helps - happy baking!

Posted December 30, 2015 by mallory

Rating

Hi Linda, you can use whatever you have on hand. The recipe will work either way. Happy baking!

Posted December 30, 2015 by mallory

Rating

Best ever spritz? Come on, it was so tasteless I ended up throwing away the entire batch. My 9 year old even said that they tasted like nothing. Shame, I had high hopes for this recipe based on other reviews.

Posted December 30, 2015 by Kristine

Rating

Hi Nan, it sounds like your dough may be too soft. With spritz, it's important that the dough is soft enough to press through, but firm enough to hold their shape. Try refrigerating the dough until it reaches room temperature. You also might not have enough flour in the dough - try adding a small amount of flour (1-2 teaspoons) at a time until the dough is firm, but not too stiff. Hope this helps - happy baking!

Posted December 29, 2015 by mallory

Rating

Hi Carol, you are correct - this recipe does not call for baking powder. These cookies are buttery and slightly dense, so they don't need to rise much. Hope this helps! Happy baking.

Posted December 29, 2015 by mallory

Rating

I think these are very good but I am wondering if using some almond would make them a little sweeter? I kind of wish they were just a little sweeter!

Posted December 28, 2015 by Diane

Test Kitchen Comment
From: mallory
Hi Diane, you could always substitute almond extract for vanilla extract if you wish. Sprinkling the cookies with sugar before baking can also help add a bit of sweetness. Happy baking!
Posted December 30, 2015

Rating

I made these today and they turned out great. The first batch, I forgot the salt. I included it in the second batch. We all preferred the first batch, the second was too salty. 1/2 tsp was too much...

Posted December 24, 2015 by Kim

Rating

This is the first disaster I've had in a long time. It happens to all of us, but I've been a decent baker for years now. I bake Spritz Cookies every year, and now that it's Christmas Eve, realized that I hadn't this year. I made the dough, filled the press, and proceeded to blob out shapeless tufts that were allegedly Christmas Trees. The dough was a mess. This after letting it chill in the fridge for 40 minutes. After taking them out of the oven and letting them cool, the cookies crumbled to touch into cookie dust. Luckily, there is the old fashioned recipe I always use on hand, and I'm grateful for the other desserts that I've already prepared.

Posted December 24, 2015 by Frank

Rating

This recipe did not work well in my Wilton's Spritz cookie press. It also didn't have much flavor. I will use another recipe next time.

Posted December 24, 2015 by debbie

Rating

Should i used salted or unsalted butter? Thanks!

Posted December 24, 2015 by Linda

Test Kitchen Comment
From: mallory
Hi Linda, you can use whatever you have on hand. The recipe will work either way. Happy baking!
Posted December 30, 2015

Rating

Perfect texture for cookie press. We did them with shortening instead of butter and almond extract instead of vanilla, but I think they'd be great either way. I finally found a spritz recipe that I LOVE.

Posted December 23, 2015 by Shelly

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